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Ricotta clementine cakes
Ingredients
Utensils
small pot, oven, cutting board, knife, bowl, hand mixer with beaters, 6 ramekins
How-To Videos
How to cream butter and sugar
How to secure a cutting board
How to measure
Nutrition per serving
Step 1/ 4
- 20 g butter
- small pot
- oven
Pre-heat oven to 180°C/ 350°F. Melt butter in a small pot and allow to cool.
Step 2/ 4
- ⅔ clementines
- cutting board
- knife
Segment the clementines and reserve some of the collected juice.
Step 3/ 4
- 26⅔ g sugar
- ⅔ eggs
- 50 g ricotta
- 23⅓ g flour
- ⅓ tsp baking powder
- 1 tbsp clementine juice
- bowl
- hand mixer with beaters
Add butter and sugar to a bowl and beat to combine for approx. 2 min. Add eggs, ricotta, flour, baking powder, and some reserved clementine juice and stir until dough is combined.
Step 4/ 4
- confectioner’s sugar for serving
- 6 ramekins
Transfer dough to 6 ramekins and add clementine segments on top. Bake for approx. 25 min. at 180°C/ 350°F until golden brown. Let cool slightly, then dust with confectioner’s sugar and enjoy!
Enjoy your meal!
Tags
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